Serves 2 | Prep time: 15 minutes | Total time: 15 minutes

Ingredients

• 1 large sweet onion, halved lengthwise and sliced
• 1 medium fennel bulb, halved and cut into 1/2-inch slices
• 1 cup reduced-sodium chicken broth, divided
• 2 teaspoons minced fresh sage or 1/2 teaspoon dried sage leaves
• 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 2 teaspoons white balsamic vinegar (or dark balsamic vinegar)
• 1/4 teaspoon sea salt
• 1/4 teaspoon pepper

 Directions

1. In a large skillet over medium-high heat, sauté the onion and fennel in 2 tablespoons of the broth until crisp-tender, about 5 minutes.
2. Add the remaining broth, sage, and rosemary.
3. Bring to a boil; cook until the broth evaporates, about 5 minutes more.
4. Remove from the heat.
5. Stir in the vinegar, salt, and pepper, and serve.